Lemon Chicken Piccata With Asparagus Recipe

Cooking Directions

• STEP 1.In a shallow dish, mix together the flour, salt, and pepper.
• STEP 2.Dredge the chicken breasts in the flour mixture, shaking off any excess.
• STEP 3.In a large skillet, heat olive oil over medium-high heat and cook the chicken until golden brown on both sides.
• STEP 4.Remove the chicken from the skillet and set aside.
• STEP 5.In the same skillet, melt butter and add minced garlic. Cook until fragrant.
• STEP 6.Add the lemon juice, chicken broth, and capers to the skillet. Bring to a simmer and cook for 2-3 minutes.
• STEP 7.Return the chicken to the skillet and cook for an additional 2-3 minutes, or until the chicken is cooked through.
• STEP 8.Serve the Lemon Chicken Piccata with Asparagus hot, garnished with fresh parsley.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts if you prefer.
• For a lighter version, you can use chicken broth instead of butter to cook the chicken.
• Add some sliced lemon rounds to the skillet for extra flavor and presentation.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in the microwave or on the stovetop until heated through.
• Serve the leftovers with a side of pasta or a fresh salad for a complete meal.